Chocolate Chip Cookies

Milk & Cookies. It’s like they have to have the ampersand to connect them, writing out a-n-d would just ruin everything.

I don’t know that there is a more comforting snack. Not like best friend died, global warming, McCain is president comfort; but just like early evening, fluffy slippers, had sort of a non-descript day, gonna watch dvds kind of comfort. But I feel like an idiot even talking about chocolate chip cookies, it’s not like they’re a hard sell.

Despite evidence to the contrary, I don’t love to use Earth Balance when I bake. I’ve been working on my Earth Balance-free dream chocolate chip cookie recipe for longer than I want to admit. They’re crinkly on the top, a little crispy on the bottom and soft in the center. And for milk make mine almond, unsweetened, thanks. As an added bonus, you just need one bowl for mixing. Great for those of you in the no dishwasher set.

Chocolate Chip Cookies Makes two dozen two inch cookies or about 16 three inch cookies

Mix together sugars, oil, milk and tapioca flour in a mixing bowl. Use a strong fork and mix really well, for about 2 minutes, until it resembles smooth caramel. There is a chemical reaction when sugar and oil collide, so it’s important that you don’t get lazy about that step. Mix in the vanilla.

Add 1 cup of the flour, the baking soda and salt. Mix until well incorporated. Mix in the rest of the flour. Fold in the chocolate chips. The dough will be a little stuff so use your hands to really work them in.

For 3 inch cookies, roll the dough into about ping pong ball size balls. Flatten them out in your hands to about 2 1/2 inches. They will spread just a bit. Place on a baking sheet and bake for about 8 minutes – no more than 9 – until they are just a little browned around the edges. I usually get 16 out of these so I do two rounds of eight cookies. Let cool on the baking sheet for about 5 minutes then transfer to a cooling rack.

For 2 dozen two inch cookies roll dough into walnut sized balls and flatten to about 1 1/2 inches and bake for only six minutes.

433 comments to Chocolate Chip Cookies

Ooooh. I was just feening for some cookies! I think I’m adding a little oatbran to mine, and maybe crystallized ginger with the chips (because I can never really just leave a recipe alone), but other than that, we’re talking the same language. Yum. Happy Monday.

kittee…I made these with oat flour, too. I added maybe an extra 1/3 cup. I’m trying to stay away from palm oil, too. So no more greasing each other up in palm oil and sliding around on the kitchen floor.

making the caramel was exciting and easy.
the dough was not stiff, it was more moist.
I was terrified they would not bake in 9 minutes, but they did!
They’re the best chocolate chips cookies yet, and you are amazing.

oooh, Earth Balance got super expensive here a few weeks ago, so any alternative is a welcome one, thank you for this! (the only other vegan marg-type stuff we get here is Fleischman’s which is loaded with trans fat and I refuse to even acknowledge its existence when i walk past it in the store)

I made the other cookies from VWV and i had to add a lil bit of almond milk to them cause they were dry. but I read this article in the New York Times about the “Best Chocolate Chip Cookies” and they recommended that you let the batter settle for about (i think) 72 hours or something an then make them, and sprinkle a lil’ bit of sea salt on them.I tried this with the VWV recipe and my friends loved it. I am trying that with this recipe. so i will be baking them Thursday evening. Also arrow root, corn starch, cassava flour or yucca flour are substitutes for tapioca cause i think the intention of it is to make it stiff/use as a binder. I also am glad it uses almond milk vs Soy/Rice milk cause i think Almond is thicker, not as chalky and creamier. I will post what happened to my cookies when I bake them Thursday night.

These cookies are psychotically good. I have several vegan cookie recipes that I already love so I wasn’t going to make these but then we ran out of margarine and maple syrup and I saw how people were fawning all over this so we made them last night (with cornstarch instead of tapioca) they were the best cookies I think I have ever had. I can’t believe it.

I made these last night and they were fantastic. The cookie dough was quite moist though, mine could not be described as stiff. I often find this with cookie recipes, so maybe it is regional differences in ingredients or something, though I don’t know quite why LOL I used arrowroot instead of tapioca flour and soy milk instead of almond milk. They took a couple of minutes longer for me to bake. But they were AWESOME! I had to ban my parents because they started scoffing them down, so thankfully I saved enough to take into work today.

I baked mines last night after making the mix like Tuesday night. they came out wonderful, really soft in the inside and crispy edges. I tried to sprinkle a lil sea salt on top, to combine like sweet and salty but i thin k cause my sea salt was fine, it got absorbed but it came out great. but yeah, honeslty do not bake more than 9 min, i turned around for a minute and accidently baked a lil more, they totally dried out (only like 4 cookies) they were not burnt but dry a uber crispy, like Kebler Elves type cookies.

i made these with cornstarch and soy milk as well – and my oven is old, so at 350, they are taking about 18 minutes. i snuck one out though, around the 10 min mark, just to see….omg. so good!!! i threw some walnuts in soe of mine as well.

[…] November 20, 2008 in baking, blogs, chocolate, cruelty-free, dairy-free, recipes, snacks, sweets, vegan, vegetarian I am an unabashed cookie monster, hands down. I can’t resist all those Christmas cookie magazines that come out every year. Since I became vegan, those recipes are all about conversions and substitutions – a challenge that I genuinely enjoy. That said, it’s awesome when you come across a great recipe where the work has been done for you. Imagine my glee when I cozied up on the chaise (slowly going blind while insisting I can surf the net on an iPod Touch) and settled on the PPK blog. There I spied a new recipe posted by Isa for basic chocolate chip cookies. […]

These are in the oven now, I couldn’t resist! I used cornstarch instead of arrowroot, hopefully they’ll still be alright, if not I might add a little more flour to the rest of the batch since the dough was awfully liquidy.

I made these today with cornstarch and rice milk. They tasted delicious, but were extremely goo-ey. They spread a whole lot on the baking sheet and ended up being really thin and crispy. Still delicious, but I’m not sure if I’ve done something wrong, or what??? Any suggestions anyone?

Isa, you truly are amazing. Thank you for this recipe! I tied an apron over my pajamas and made 1/2 batch of these this morning ? incredibly easy and delicious! I’m thinking of using sesame oil instead of canola next time… and maybe add a bit of cinnamon? Oooh, the possibilities!

I made these last night with rice milk and raw sugar (in place of brown and white sugars). They were fantastic. Like someone else’s who used rice milk and commented, mine spread out a lot making them thin and crispy. But I wouldn’t change that because they were delicious. Thanks for the recipe!

Hey again! I tried these once more. I still used corn starch, but then I used soy milk and whole wheat pastry flour. COMPLETE SUCCESS! Perfect cookies! They weren’t flat at all! I think the pastry flour really helped to add some bulk, and now they’re a tiny bit more nutritious.

Hi chocolate fans all over there!
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I am a professional vegan cookie maker in las vegas, nevada. let me tell you, this recipe doesn’t compare. let’s do a throwdown bobby flay style. I recommend adding beet juice instead of canola oil for natural sugars, and it also makes the cookies more fluffy with an added red color which gets the crowds rampaging.
If you do not want your cookies to turn add minuka honey, which is available at whole foods at an reasonable price for the quality of the sugar. Personally I am very aware if my sugar intake. Danya maybe you should consider agave syrup, it will slow down th sugar highs and you will be able to eat more cookies.
Ciao!

I am a professional vegan cookie maker in las vegas, nevada. let me tell you, this recipe doesn’t compare. let’s do a throwdown bobby flay style. I recommend adding beet juice instead of canola oil for natural sugars, and it also makes the cookies more fluffy with an added red color which gets the crowds rampaging.
If you do not want your cookies to turn add minuka honey, which is available at whole foods at an reasonable price for the quality of the sugar. Personally I am very aware if my sugar intake. Danya maybe you should consider agave syrup, it will slow down th sugar highs and you will be able to eat more cookies.
Ciao!

I am a professional vegan cookie maker in las vegas, nevada. let me tell you, this recipe doesn’t compare. let’s do a throwdown mbobby flay style. I recommend adding beet juice instead of canola oil for natural sugars, and it also makes the cookies more fluffy with an added red color which gets the crowds rampaging.
If you do not want your cookies to turn add minuka honey, which is available at whole foods at an reasonable price for the quality of the sugar. Personally I am very aware if my sugar intake. Danya maybe you should consider agave syrup, it will slow down th sugar highs and you will be able to eat more cookies.
Ciao!

I liked the simplicity of this recipe. I did sub arrowroot and soymilk since I had those both on hand. The dough was definitely too wet to roll into a ball, but I test-baked a couple and they turned out perfect, so I went with it and used a teaspoon to plop the dough on the sheet as usual. I only got to eat one, though — I gave the rest to the staff of our local farm animal sanctuary as a holiday gift.

Thank you for taking out the EB. I would have made these cookies with it, but I really can’t stomach the stuff anymore. These cookies were so fun to make and even though they aren’t *Christmas* cookies, I made them for Christmas along with tons of other treats and they were the first to go. These are the best chocolate chip cookies ever.

I just made those cookies (replaced the tapioca with corn starch) but it didn’t work at all – during the whole thing it seemed like there was way too much oil – it separated from the dough before the cookies were in the oven and the cookies came out oily too – very, very greasy fingers just from eating one. And the cookies don’t look like cookies, they just spread out… 🙁 what went wrong?

[…] newest chocolate chip cookie recipe from Isa, featured on the Post Punk Kitchen blog awhile ago, here. Now, I often find vegan chocolate chip cookie recipes to be a bit stressful to make: the one from […]

The thing that is most important when making these is the whisking process with the oil, milk and sugars. I say whisk more than 2 minutes, even, because if you don’t blend them all properly the cookies will be oily and weak.

When done properly though, they are extremely addictive. Bet you can’t have just four.

I followed this recipe EXACTLY (although I used rice dream instead of almond milk). Mine were runny and spread out on the sheet before they went in the oven.

I suspect the flour measurement was the problem. I ALWAYS sift my flour, spoon it into a measuring cup, and then level off with a butter knife. I’m assuming that if I just scooped up a cup and a half of flour and leveled off, I would have had more flour and a stiffer batter. I thought about adding some more flour but didn’t want to mess it up. I did use an electric beater and mixed the sugar/oil until it was well combined (at least 2 minutes).

They were tasty, but not pretty to look at. I’ll give it one more try with more flour next time. I like my cookies to have more structure.

Holy crap, these are amazing! THANK YOU. I was kind of nervous to try them due to mixed reviews here, but I had no problems whatsoever! I made sure to mix the oil/sugar/tapioca mixture for 3 minutes until, as you said, it looked like smooth caramel. I used 1 c. whole wheat pastry flour + 1/2 c. unbleached, scaled back on the oil by about 2 Tbsp. (didn’t replace it with anything), and added about 1/4 tsp. almond extract. Other than that, followed exactly. I think the chocolate chip amount should be more like 1/2 c. instead of 3/4, but these are soooo perfect I feel nitpicky saying that. I bought tapioca flour just for this recipe & I definitely don’t regret it!!!

These are the crispy chewy caramelicious ccc I have been searching for! Added 3 extra tbsp flour, as I’m a spoon and level gal and the consistency of the dough was perfect. Cookies came out exactly as I wanted them. Thank You Isa!!! And welcome to Portland 🙂

The first 2 times I did this I made them normally, with the long oil sugar beating times and then added the flour, usually adding a half cup extra flour to the something stiff like I was expecting. It seemed baking took a bit longer too. They had a bit of a crystally sugar crunch the second time because I used some sucanat instead of turbinado, but I might not do that again because I’m not sure the chemical structure is right for the reaction.

Anyway, The third time my gf was in charge and she did it different but they were still awesome. We did the carmelly part the same, and only used the proper recipe amount, and mixed it with the mixer a long long time til the dough was super smooth (I only mixed til it seemed all incorporated and til i was done adding flour previously). These ones were nice and soft and fluffy and somehow smooth. All is good either way. The trick though, since the dough was so sticky was to put flour on your hands when you roll the ball. So probably extra flour was incorporated but it was at a different point.

OMG these are amazing! I haven’t made cookies in a long time, and here’s what I found with this recipe. #1 – super easy! #2 – I used soy milk and cornstarch with no problems. #3 – The first batch I made way too big, so it only made about 10 and they all ran together and were thin and slightly doughey. I still ate 3 🙂 So, I made another batch and added more flour and that really helped. I only ate one; gotta save them for my coworker’s bday tomorrow. I used to be vegan (now I am veg) and these cookies are seriously making me consider converting back. It IS possible to have good stuff without supporting the dairy industry.

On my second try, these came out great, and were delicious! I was so glad, because I love how easy these are, and that they’re margarine free. I’d tried the Homestyle CCCs from Dreena’s cookbook, but some of my tasters didn’t like the maple syrup taste (I didn’t mind, but others did.) I was super excited to see Isa’s recipe. My non-vegan coworkers have given them the thumbs-up.

I subbed cornstarch for the tapioca flour, and used a bit less oil (probably 2-3 Tbsp less). I scooped & leveled my flour (it was very settled flour). I’d agree that the batter isn’t very stiff. I baked some of them 9 minutes, some 10, and they were nicely done, but not as toasty looking as those in Isa’s photo. I’ll have to try cooking my next batch a bit longer next time because the BF likes toasty cookies best.

(My first try with this recipe didn’t work out, though. I used tapioca flour, poured the full amount of oil, and used my standing mixer to mix the “caramel.” I don’t know if it was my mixer, my flour, my tapioca, or what, but my cookies were oily and they never cooked through. I even tried adding a ton more flour, but then they just got sort of dense and tough, and had a taste.)

beautiful:) i would have to say these cookies are the best cookies i have ever had. i recently started following your blog, because im in love with your cook book, and had to try this recipe! i brought a few to school and all my friends are asking for the recipe! thanks for the worlds best cookie recipe:)

SO GOOD I am going to have to bring them to work tomorrow so I don’t eat the whole batch myself. I used cornstarch instead of tapioca. Used half of the oil and subbed applesauce for the rest. I also replaced 1/2 cup of the flour for rolled oats – super delicious!

these are absolutely the worst thing that could ever happen to my waistline.

SERIOUSLY, I made them yesterday to send to my mom for her birthday and only sent her half the batch because they were so good that I had to keep some for myself! That may make me a bad daughter, but these are PRECISELY what I’ve been looking for! A chewy, melty, gooey on the inside, crispy on the outside, perfectly golden chocolate chip cookie. I’m obsessed.

Oh.My.God. These are SO good. They fabulously unhealthy and just what I don’t need….but MAN ARE THEY WHAT I WANT! They came out of the oven about 3 minutes ago and I’ve already eaten about 5 cookies worth of dough and 3 cooked ones. MMM! Delicious.

[…] for her birthday I couriered her some cookies, in fancy living-beyond-my-means style! I used this recipe from the Post Punk Kitchen, adding a 1/4 c. each of vegan chocolate chips, vegan white chocolate […]

hells yeah for these cookies! all my cookies end up crumbly but these were perfect texture and taste i couldn’t help but inhale them. gave them to a couple foo’s who didn’t know what a vegan was and they asked for more to take home. victory!

Wow, these are delicious! The best vegan choc chip cookies I’ve had yet. I also made a chocolate-free cookie for my dog (she injured her paw and I wanted to cheer her up), and she gives it her stamp of approval. 🙂

I have made batches and batches of these cookies for friends, family, roommates, co-workers, and students – mostly non-vegans – and they get a triple thumbs up every time.

The “carmelization” of the sugar and oil is the key to the kingdom! If you have a stand mixer, you’re probably already doing this, but I HIGHLY recommend dumping everything in the mixer. You can slam the oil and sugars together really consistently with minimal effort on your part. Also, if you want to experiment, adding 1/4 cup cocoa power during the 1st flour stage makes an awesome double chocolate chip treat.

These are so quick and brainless – perfect for zoning out reflection time or a quick personal cheer up if you’re in need of one!

[…] much more simple and basic than good old chocolate chip cookies. I made these last night using this recipe from the PPK blog and they came out pretty yummy, definitely not the best cookies I’ve ever had, but not too […]

[…] she and I had used last year to make some delicious butterscotch cookies, and turns out it came from the PPK. I had to add a bunch more flour, but the cookies turned out amazing. It’s really a shame I […]

[…] Chocolate chip cookies are the best. But which recipe is the best of the best? Twice I thought I’ve found the chocolate chip cookie recipe that could never be topped, and then another recipe comes along and blows the previous batch out of the water. Here’s the most recent winner. […]

This recipe caught my eye because I am trying to develop a rainforest-friendly cookie that does not use palm oil. Orangutans are being driven to extinction because their forests are being cut down in Borneo and Sumatra for palm oil plantations. I am developing the recipe for the rainforest-friendly cookie in connection with my book about orangutans, The Intimate Orangutan, which is being released in the U.S. in March 2010. I’d be glad to hear from anyone who can help me design this cookie, particularly if it can be low fat and healthy. I intend to post the recipe on the Internet when I finish. There is more information about orangutans on my website http://www.-a-new-leaf.com. There is contact information on the website too.

[…] bag had a (homemade) CD of some of Emma’s favorite songs, a bag of cookies– chocolate chip using this awesome recipe, and heart shaped sugar cookies from The Joy of Vegan Baking, and an organic lollipop… not […]

[…] of tofu dressings is putting on so much that you can eat the extra at the bottom with a spoon. Isa’s perfect chocolate chip cookies are, by the way, and if you hadn’t heard – perfect. Utterly perfect. Me and this […]

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[…] chip cookie recipe. I tried one back during Vegan MoFo and was less than thrilled, so I thought maybe the PPK would come through for me. Isa’s like a vegan goddess or something, right? And this was an occasion where the vegan […]

These did not work out for me at all. And I have to know what i did wrong.. everyone else seems to love them!

I subbed arrowroot for tapioca powder. I had to add more flour because on its own, with the ingredients alone.. this batter was so very runny. The whole “For 3 inch cookies, roll the dough into about ping pong ball size balls” was very misleading. this batter was not rolling anywhere. No how no way.

The end result was cakey and bland. I was so sad. DO NOT GET ME WRONG. I still ate all 12. By myself. In two days. But something was still wrong/off. I am going to try again. i want this to work. ;_;

anna, i’ve never had good luck trying to sub applesauce in this particular recipe, it makes them cakey. i always use cornstarch or arrowroot, and sometimes add an extra tbsp or two of flour, and i’ve never been able to get my dough to “roll”. i just do small (2 dozen +) drop cookies and they always turn out great!

[…] I have armed myself with Vegan Cookies Invade Your Cookie Jar (by Isa Chandra Moskowitz and Terry Hope Romero), which I pre-ordered and then scandalously didn’t actually try out until now. Chocolate chip cookies are first up. And they’re good. Crinkly. Chewy. And the batter tastes like caramel. Win. Plus, being the generous spirits the authors are – you can find the recipe here. […]

Throwing it out there that I’m stealing that totes adorbs picture up there for my Facebook picture. Also that looks delicious and I need to stop reading food blogs at night lest I drool myself to sleep. Will make these soon!

I have made cookies using the VWAV recipe and this recipe. Like both, but Love, love, loving these! Taking to a potluck so I know I’ll be able to eat something “healthy” 🙂 (And, finally able to eat raw cookie dough is a plus, too!)

i used olive oil and arrowroot because that’s what i had on hand instead of veg oil and tapioca starch. worked beautifully. of course, the olive oil imparts a slight taste, but i like it. i almost always bake with it anyway.

Okay, so I made these last night. To combine the wet ingredients I used a hand mixer (just so it would get the job done efficiently and PROPERLY). I substituted Cornstarch for Tapioca Flour and Soy for Almond Milk. I also used 1/3 cup chocolate chips than the listed 3/4 cup. Basically these turned out PERFECTLY!!! I will be adding chopped pecans in with the chocolate, and 1/2 banana (mashed, in with the wet ingredients), and maybe also 1 or 2 teaspoons Earth Balance to give it good buttery flavor. Thank you once again!!!

[…] add comment at this time. Messy Vegetarian Cook Try these chocolate chip cookies: http://www.theppk.com/2008/11/ch…They're delicious, as are all of the authors' recipes. Have a look for the book Vegan […]

I’m making these now, but they are taking MUCH longer than 8 minutes to be done…. Has anyone else experienced this with this particular recipe? I’m adding 2 minutes and checking. I’m up to 16 minutes now. Who knows…

I made this last night, following the recipe to the letter. They are INCREDIBLE, and I ate three times my weight in cookie dough without the fear of raw eggs killing me. I brought them in to work the next day and no one in my office (all non-vegans/vegetarians) could taste a difference, and they were devoured.

This recipe is so easy, to all the people experiencing weirdness, make sure to re-read, re-read, and re-read directions. I am for SURE going to make more of these again tonight.

These cookies were very good. I was very proud of my first batch. I used olive oil instead of canola oil as well as spelt and oat flour in place of the white flour. I did not use any tapioca flour. These cookies were delicious and super easy to make. Thanks.

Ok so you deleted my post because it was really late and I felt like being a litte funny and called myself Elaine Benis. But seriously, I’m trying to figure out why my batter came out so loose … I had to add a couple tsps of flour to thicken it up. And even then I still couldn’t roll it into balls. I just plopped them on the cookie sheet with a spoon. What could I have done wrong?

On then sorry dear Isa, maybe I posted on the mac & sheez blog and thought I posted here. That’s what I get for burning the midnight oil … total space cadet. Anyway, yeah it was a bit warm in my in my kitchen. And I halved the recipe (as I do now in case it bombs I don’t waste expensive ingredients like nuts) but was fastidious about halving everything. They came out ok for dunking (once again). I’m finding I have to limit baking time to 2 minutes less than the instructions because alot of my stuff has been coming out like jawbreakers. I sure am a rookie at this. Feel guilty too about the white flour and sugar. Can’t seem to resist baking cookies and trying to get better at it! Bought parchment paper today so my stuff doesn’t bond with the cookie sheet. Isa do you use the silicone stuff? Also I think I’m preferring earth balance over canola oil. I just don’t like the taste of canola oil and I find my stuff is coming out to brittle from it.

Hi !
Thanks for the recipe ! I made it a bit differently but took the same procedure. I don’t know how much floor I put because I made it by feeling.
I added some haselnuts because I love it, and some haselnut cream that we can find in bio stores here in Germany (it tastes sooo good)
I also use to replace the egg, instead of tapioca flour, a rice cream, which I make with 100ml boiling water + 2 tablespoon of rice flour.
It takes a bit more than 8 minutes, but I think it depends on your oven’s quality, of course.
Thanks again !

I’ve been “dreaming” of a vegan cookie recipe using oil and what can I say, this is pretty much it! I don’t really like using vegan spread because of the whole rainforest/environment issue and so this recipe came just right.
What I changed was that I subsituted tapioca flour with cornstarch and I used only half of the oil.
They taste fantastic, they look awesome, they stay in shape, they flatten nicely but they do not run at all.
I encourage everyone to try this 🙂

[…] and my cookies came out hard so this time around I specifically looked for a soft recipe. I found this recipe from the Post Punk Kitchen and let me tell you… they were good! The first time I made them (Saturday right before Earth […]

hi. I think the oil is too much. I had to add an extra 1/2 cup of flour to get the batter to be “stiff”
But one batch has finished baking (hsband approves, kids approve) and the next one is in the oven…
Next time, i’ll do it with half the oil.

Addicting! I thought there was too much oil at first but once I baked them they were fine. I hate baking with veg butter so this was a great recipe, the best chocolate chip cookies I’ve ever had, vegan or otherwise!

yay! I never have earth balance, but I want my fucking baked goods! I brought this to my VERY non-vegan annual block party and everyone loved them. Including, I might add, the guy who was complaining to me about how his daughter kept serving tofu for dinner. SCORE!

Skipped the white sugar and used vanilla soymilk – cookies turned out fantastic even with these changes! As far as flour, I used half whole wheat, half all purpose, plus half a cup of oat bran. I would make these cookies again and again. I actually made the chocolate cake and chocolate frosting from the ppk website and tried some of the maplesyrup-chocolatechip-soymilk frosting on the leftover chocolate chip cookies. Now that is an indulgence! Thanks for the wonderful recipes!

i just made a variation of these tonight….brown sugar salted cashew cookie. just added a bit more brown sugar and subbed roasted salted cashews for chocolate chips. ive already snuck two before anyone else has gotten home. soooo good 😉

i live in switzerland and made these using *rapsoel” which is the equivalent to canola but……the batter was totally runny oily greaseball!!! plus heavy taste and yellow. i added 1/2 cup more flour and they turned out ok except for the canola taste. i’m pretty sure the north american canola is more refined and neutral tasting. would sunflower oil work? or must i revert back to EB recipe? help!

My batter never got stiff, either, so I couldn’t really form the balls with my hands. I used a TB measure to scoop it up and flattened them down on the pan. Next batch i used slightly less oil and added 1/2 cup chopped walnuts. They were FANTASTIC. My stepson said he couldn’t tell the difference at all.

I have made these cookies like half a dozen times since reading the post a few weeks ago. They are fantastic. Everyone who tries them loves them. An the real amazing part is that I am terrible at baked goods. Most of my attempts at cookies in the past have been terrible failures – these have been consistently easy and god. Thanks for posting.

[…] pudding. That stuff is so temperamental, you need to keep a constant eye on it!!). I decided on the chocolate chip cookies from VCIYCJ…which were good as always. I had to add a little extra flour because it was so […]

These are excellent! I am not (yet) a vegan and made these for my bf. I wouldn’t know they were missing the eggs/milk if I hadn’t made them myself. And, for those of you who crave cookie dough like I do–this recipe is just as good raw as it is baked. Thanks PPK!

These are the best cookies I ever made. I’m a semi-vegan, been a vegetarian for four years and I’m heading towards veganism somewhat reluctantly because I love baking and never thought you could make things work right without eggs. But I’m finding with Isa’s recipes that things are usually even better without….so for these I used whole wheat pastry flour, added some wheat germ and toasted walnuts and dried cranberries in addition to the chocolate chips. I used 1/4 cup coconut oil and only 1/3 cup canola oil, so cut down the oil and they still came out with incredible texture, rich, chewy, crunchy and delicious. Thank you.

I’ve made these for my kids a couple of times and they are so yummy! I have a daughter who is allergic to eggs and milk so I do all vegan baking now. Today I’m trying them with gluten-free all purpose flour instead of wheat flour since my hubby is allergic to wheat- I hope these turn out with the GF flour! I’ll know soon!

Five vegan roomates all required some serious comfort food, didn’t have chocolate chips, and were craving these cookies bad.

We left out the chocolate chips and added two tablespoons pumpkin pie spice, a dash of cinnamon, a dash of ginger, and used only brown sugar. We also dipped them in a maple icing and put some autumn sprinkles on top 🙂

Completely freaked when my dough didn’t turn out to be very thick, but after rubbing my hands in flour I rolled that sticky mess and it turned out…. perfect!
The best way I can think to describe these is that they’re like Subway-style vegan cookies! Absolutely delicious, just like all your recipes, Isa! 🙂 I know I don’t lie when I say that I wouldn’t have enjoyed the past two years since turning vegan if it weren’t for your recipes and guidance. THANK YOU
Now on to the next scrumptious baking adventure….

Oh my … I got this recipe out of the Vegan Cookies Take Over Your Cookie Jar book. I’m not an idiot but for some reason they turned out terrible. I didn’t sub anything but since my dough wasn’t even remotely stiff after following the directions I added 1/2 to 3/4 cup extra flour. I measured precisely (other than that extra flour…I was getting desperate). The cookies after 9 minutes were oily and cakey and I was a sad little baker. There was literally no crispness to them at all. I was totally bummed because the snickerdoodles I made a week earlier were the most perfect cookies I have ever made in my entire life (from VCTOYCJ as well). So, I’m thinking it was one of two things. 1. I didn’t do the sugar/oil mixing thing right and the caramel I was seening wasn’t the right caramel. 2. I should try different flour (I used unbleached white flour) like pastery flour or something. Help me Isa!!!

Just tried this recipe and very disappointed. I have an oily mess. I followed the recipe so carefully, too. My first vegan cookie experience, so I’m bummed. My speciality has always been chocolate chip cookies, brownies, and cakes, so switching to vegan baked goods is challenging. I hope I don’t have an issue with the other recipes in this book, they all look so good. Does the humidity level affect the caramelization process? Our humidity is over 90% today and I know it affects other areas of baking and candy making, maybe I can blame my oily blob cookies on the weather!! 🙂

Deb! I had the same problem. I was totally vexed so I went at it again the next day. I used 1/3 c oil and whole wheat pastry flour. I made larger cookies (golf-ball sizedish) and let them cook for 10 minutes (watching like a hawk). They were much much better and crispy on the outside, chewy on the inside. Also, give the snickerdoodles in the book a try. They’re awesome. 🙂

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Just made these, with several minor variations – I used partly whole wheat flour, all brown sugar instead of a mix of white and brown (because I was out of white), soymilk instead of almond milk, arrowroot instead of tapioca, and reduce the oil slightly (because 2/3 cup seemed like an awful lot!). Oh, and added some chopped walnuts at the last minute, on whim.

They came out absolutely wonderful – cooked in exactly the time state in the recipe, and delicious! The only problem I encountered was that the dough seemed to be a bit softer and sticker than the directions sound like it should be. Rolling it into balls was a bit tricky because it kept sticking to my hands. That seems weird, because you would think with less oil it would have been thicker? Also, I agree with those who’ve said that 3/4 cup of chocolate chips is a lot – at times they were literally falling out of the dough as I tried to roll it because there were so many (though that may be partly because I also added nuts). 1/2 cup probably would have been enough…

Oh well. Neither of those are at all major problems in any case, and I’ll definitely make these again!

Love your web-site, recipes and Cookie book. I hope you will reconsider your use of canola oil. To my understanding all canola (rapeseed) oil is GMO. Suggest alternatives such as walnut, organic sunflower, grapessed, etc. Just a thought. Thank you for sharing your delicious recipes that are created without harm.
Peace

Well, I botched this one 🙁 The first time I made them, I forgot to add the almond milk at the caramelizing step, so i added it at the end. I ended up with really oily batter but the cookies actually turned out great.
This time, I wanted to reduce the oil. I was making a double-batch so I used 1 cup canola oil, 1/3 cup apple sauce. By the end, my batter was waaaay too wet and runny so I added flour until it kind of resembled dough that could be molded into cookies. I must have added an extra cup of flour… which proved to be a colossal mistake because I ended up with cookie-shaped cakes instead 🙁 So my suggestion is if you want to reduce the oil, just reduce the oil; don’t add anything else in its place. That being said, there is a reason why Isa writes cookbooks and I do not.

made these exactly as the recipe says except for using cornstarch, mmm mmm goood! Yes, the dough was somewhat “oily” a bit of a challenge to “roll” into a ball but did not change the YUMMM factor. Chewy, gooey goodness.
even my non-vegan family loved them. Great recipe!!!!

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OMG I ran out of wheat FLOUR.
I made them with barley flour and the fussy family didn’t notice a thing. They loved these — again!
I have never had the “oily” problem of other bakers; I use my handheld electric mixer and carmelize the sugar/oil really well. I wonder if that is the problem others describe. Using a fork would be too much work!

These were a super yummy treat. I used my tablespoon measuring spoon to scoop batter onto the sheet–no mess, no rolling, slid right out. Next time I will try generous teaspoon scoops–I got a little overzealous with the second sheet and ended up with a cancer cookie–lots of interconnected cookies as a result of being dropped to close to their neighbors.

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These are amazing! You would never know they were vegan! For those asking about the tapico flour, I used cornstarch and they are perfect! This makes recipe #2 from your site that came out amazing! Snobby Joe’s are the new favorite in my kitchen!

Argh! Just made these tonight, and I’m glad this wasn’t the first recipe I tried from the book. I made the Mexican Hot Chocolate Snickerdoodles twice last week—amazing! So I had high hopes for this recipe. Like several others, I followed the recipe to a T and ended up with dough that could in no way be described “stiff.” In fact, you could probably have poured it out. I should have baked a test cookie just to see what would happen, but instead I kept adding flour until it resembled something I could shape. I added a total of an extra cup of flour. I really hate chocolate chip cookies that run and are flat, so I guess I went way overboard in the other direction. And of course, I did all this before checking the comments. If these have the potential to be half as good as the Snickerdoodles, I need to give them another try. I’d love to see a video for this recipe to put an end to the consistency mystery. When I measured the brown sugar, I packed it down like I do with other recipes. Could that be a problem?

these came out perfect ! my kids said they are the best choc chip cookies evah! I chilled the dough in the fridge for 10 min so it wouldnt be “sticky”.hopefully they last for my youngest to leave some for santa!

Hi Isa,
Okay. So I have made these cookies a million times and love them so when a friend asked for a good chocolate chip recipe on FB, I immediately pointed her towards this one. Somewhere in the conversation, one of our other pals threw out a snarky comment that if they were vegan “something was wrong with the recipe”. I know that half the reason he said that was to annoy me in that infuriating older brother way, so I want to send his partner a dozen cookies with instructions that my friend can’t have any until he grovels and admits he was wrong. 🙂 I know you’ve mentioned that you send baked goods to your friends, so I’m wondering if you have any packaging and shipping tips about how to get a dozen chocolate chip cookies from California to North Carolina in as temptingly fresh a condition as possible. As always, THANK YOU.

Best. Cookies. Ever!! The dough wasnt oily at all as some peeps had encountered-it was just perfect- like all of you’re recipes Ive tried. I used the cornfour/ soymilk option. Yuuuuuuuuummmmooo!!! Thanks heaps for sharing-Imy three lil kids practically inhaled them…and so did I! 😀

I had the same problem some mentioned with the dough being moist (NOT stiff at all) and spreading during cooking, and while they weren’t greasy, I thought I could taste the oil. I also added probably around three extra tablespoons flour. I never measure “mix-ins” and used chopped chocolate (it was on hand) so I just stuffed the dough full (yum). I also didn’t have brown sugar so i used 3/4 C white with a tablespoon molasses, plus a teaspoon or so of cinnamon and sprinkle of ginger. once the cookies cooled, I found them very chewy and delicious despite being flat (due to the oil, molasses, and probably large amount of chocolate that had melted into the cookies! haha).

Next time I will spend even longer mixing the wet ingredients, and use an electric beater instead of a whisk. It looked caramelly to me, but perhaps it wasn’t stiff enough. I’ll also try and use brown sugar, and this time I’ll let my instinct guide me and add more flour if it’s too wet. I’d also try slowly incorporating all the dry ingredients (sifted together beforehand) while running a beater on low. THESE ARE DELICIOUS THOUGH. I just would like to try again and post those results. 🙂

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I just wanted to thank you for this recipe. I make it by heart now for every omnivore function i attend–people are shocked to find they are vegan–WOW! Thanks so much for empowering us vegans to inspire others.

wow- thanks so much. So hard to find no earth balance recipes. I used fresh orange juice and zest instead of the almond milk and wow. Day 2 (if they last that long) is incredible. My husband thinks they were too orange but what does he know:) I did make some batches with just the zest and its just a hint here and there- totally yummy.

These turned out great. I did up the baking soda to 1 tsp and my dough was pretty liquidy so I used about 2 cups flour total. I also made GIANT cookies. So I had to bake them for around 12-15 minutes. So delicious!

This is a great recipe, but the given amount of flour is too little and results in overly oily and soft cookies, I find that adding 1/2 – 3/4 cup of flour to the original recipe balances out the excess oil and makes a more crispy cookie with a chewy center.

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Based on the reviews, I cut the oil back to 1/2 cup. I did replace one cup of flour with wheat flour, used cornstarch, and also subbed in almond milk. I used my electric mixer for the whole thing, but made sure I mixed the sugar and oil for a nice long time and I think that part went well. My dough was a bit more than stiff….it was actually crumbly! I did add in 2 Tbsp. each oil and almond milk to try to sort it out, but finally decided to just smoosh the crumbles together to make cookies. I ended up needing ten minutes of baking time and my cookies really did zero spreading. I was kind of anxious about them because they seemed like they would be cakey, so I pressed the second half of my dough into a brownie pan and baked for 12 minutes. The resulting chocolate chip cookie bar thingie is amazing!!!

Long story short, I will try this recipe again with Isa’s original amount of oil. My cookies are a smidge cakey, but you better believe I’ll be eating all of them! 🙂

I made quite a few substitutions (a bit of spelt flour, all white sugar, egg replacer for the tapioca starch, and no chocolate chips) and these still came out quite tasty. They weren’t quite crisp enough for my preference, but they are definitely addictive.

Without chocolate chips in the batter, I love these slathered with home-made chocolate pb ice cream or home-made peanut butter. I just had the latter combo a few minutes ago.

I just had to tell you that I used your recipe as an inspiration for a slightly different twist. I didn’t have any sugar or canola oil so I subbed maple syrup and agave along with coconut oil. I used a mixer to cream the coconut oil with the rest of the ingredients. I added extra flour, including whole wheat, to compensate for the extra liquid (although the solid coconut oil made it less liquid-y and kind of like using shortening). I also used cornstarch. I’m sure your recipe is great because these were really good even with all of the substitutions I made. Thanks!

I tried reading through all the comments, but I know I missed some, so I wanted to ask this question anyway. If I were to use gluten free flour, would I still need to add in the xantham gum a lot of other gluten free recipes call for? Just curious to know if any one has tried this. Thanks!

I just made these and I cannot believe how good they are! Our household is only 2 weeks in to our vegetarian journey—-we had no idea the variety and yumminess that awaited us!!! We are feeling so much better and we can still entertain family and friends! These cookies are amazing–thanks so much!

So good! My sister is a vegan, which is hard since we live in Korea, so these were the perfect cookies to make her for her birthday (since there is no Earth Balance here). Seriously, the best cookie ever. I added a 1/2 cup of peanut butter during the caramelizing stage the second time I made them to spice things up and they turned out great! Thanks for a great recipe 🙂

I finally got around to making these again, cut back the oil to the suggested half cup, and STILL had to add a little extra flour, but they ended up delish! I used WW pastry flour, turbinado sugar instead of the white, added roasted chopped hazelnuts, and added about a TB of molasses because i like the flavor, plus some espresso powder and couple dashes of nutmeg. They still havent properly cooled but the hazelnuts really put them over the top! I still have no idea how you managed to get such a stiff dough, though. Next time I’ll add some oats for texture and chew.

AMAZING! Just did a sneaky taste test with my brother.. he picked these delicious vegan ones over the ‘roll’ of cookie dough you buy in the store! WINNING! My dough was very stiff, just like the recipe said.

[…] have been craving chocolate chip cookies and I finally got around to making these Vegan Chocolate Chip Cookies since I still can’t have any dairy. I was amazed at how good they were! They turned out so […]

[…] didn’t mention Isa’s awesome blog that has many recipes from her cookbooks, along with this chocolate chip recipe from Vegan Cookies Invade Your Cooke Jar. I used carob chips instead of non-dairy chocolate chips […]

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Anne,
I tried these with gluten free flour and some xanthan and they came out perfectly. I doubled the recipe and used 1 c teff flour, 1 c millet flour, and 1 c fine rice flour. I’d bet just about any blend would work though. I added 1/2 tsp. xanthan per cup of flour. (So for doubling I used 1 1/2 tsp xanthan; for the original I would have used 3/4 tsp.) I also used the rice flour instead of tapioca in the first step. (And I used soymilk instead of almond milk because I had it on hand.) Good luck! These were gluten free cookies that tasted like real cookies we remember. Awesome recipe! Thanks Isa!! I linked to you in my blog post this coming Monday. Hope that’s okay. I have lots of friends who could use this recipe.

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Hello! Thank you for all your amazing recipes 🙂 I was wondering if this would still turn out ok without the tapioca powder? I want to bake some vegan treats for my friends and I cannot find that stuff anywhere!!! I have everything else though, do you think it would be ok? Thanks again!

Looked and looked for a vegan peanut butter cookie recipe but they were all insane like, a cup of peanut butter and a third of a cup of canola oil and seven bags of sugar and five ener-g eggs and a tablespoon of flour (or, you know, something slightly less unreasonable but still more like pb fudge than cookie).

Anyway, long story a tiny bit less long, I subbed peanut butter for canola oil 1:1, used a sprinkle of xanthan gum (less than half a teaspoon? I don’t know, measuring is for wimps and scientists and people who care how their baked goods come out; I live on the edge) instead of tapioca flour because I bought it on a curiosity kind of whim and am the kind of lazy person with access to tapioca flour but no foresight, and 3/4c whitish sugar with a little molasses poured on (brown sugar???), and then because peanut butter is way thicker than oil, I just kept dribbling more soy milk in until it was easy enough to stir that I thought I could add flour.

What does xanthan gum even do here, I have no idea what I’m doing, I just know that I got exquisite cookies out of it.

Have failed at these a few times– either too oily or I didn’t follow the directions (make sure you’re putting the tapioca/arrowroot/corn starch and milk in with the oil/sugar mixture…not sure how I messed that up, but I did). Finally have had success x2 now by reducing to 1/2 cup of oil and following the directions properly. I use my Kitchenaid stand mixer to mix them as well and they’re super quick to make. They come out just like the picture, rather than the oily brown mess I made the first couple times. Definitely don’t over bake these either– if they’re perfectly golden on the bottom they will be rock hard in a couple of hours. These are just as good, if not better, than any earth balance cookies I’ve had. So much easier to make too.

There is just WAY too much oil in this recipe. I could literally squeeze oil out of the dough. This is the second time I made them (I was extra careful since they turned out so poorly the first time) and next time (if I decide to make them again) I will use a lot less oil. I tried to reduce the oil by adding more flour, but the cookies turned out cakeish. They tasted ok at first, but after I ate three of these I feel sick now. I may just give up on this recipe and try making my own recipe using my usual substitutions the non vegan parts.

omgz deez coukeys made wer so good i has dem wif a cup of my smart water and i got smart. so i made another batch of them and eat some more. it wuz so good! i luvd it so much. like once when i was yonger i baked cookies and those were good also. then one tyme me and muh frend make a bunch of coukeys and i think i liked them also! but for some reason i started gaining weight and it has made me become sadder. so now i dnt no wut 2 do? do ne u haz ne advice for me to get better? i’m scared and alone. I cant make it in this world anymore 🙁

These are perfect. I made them with 1/2 tablespoon cornstarch instead of the tapioca flour because I didn’t have any on hand. I ended up with 24 cookies even though I didn’t think I was making them that small, and actually they were pretty decently sized. Baked for 9 minutes and they came out absolutely perfect.

Because I am also concerned about the palm oil in EB, I contacted them and it is sourced sustainably. Overall they seem to be a decent corporate citizen. But good to have a recipe that does not use it since it can be pricey.

i make these often, especially when i want to eat just cookie dough 🙂
i do cornstarch instead of tapioca and make the smaller 2 dozen batch. depending on the oven i have had to bake them longer than 9 minutes and that gets tricky with the texture. when im at home or have a thermometer they come out at 9 minutes perfect and soft.

I made this recipe last night and followed the direction to the letter. The batter came out extremely loose and oily. I have never had a problem with any of the other recipes on PPK and have always been very very happy with the results. This recipe must have a mistake in the proportions of oil to dry ingredients. I won’t be making this one again and hope the mistake in the recipe is fixed so no one else has to find this out the hard way.

Some pictures of the process would be helpful – just to know how far off we are. I ended up with a stiff ball of gummy chocolate-chip-resistant dough… in the oven now, we’ll see how they turn out. Made some substitutions that I will be sure NOT to make next time. I trust that someday this recipe will work for me since everything else on this site (and in my Veganomicon cookbook) is amazing!

Something went very wrong for me,the only change I made was cornstarch instead of tapioca flour as recommended, but they spread too thin and are flat and greasy. I wonder if the pan really needs to be greased. Oy.

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I made these about two weeks ago and am having cravings for a second round! 🙂
Last time I made these, it turned out to be two batches. The first batch I followed the directions (8 minutes but no more than 9) but they were so delicious that my friends and I got so carried away with how tasty they were that I completely forgot that the second batch was in the over- for a whopping 20 minutes! Get this- they didn’t even burn. However, they were as hard as a hockey puck, but still yummy none the less.

I’ve made these gluten-free just by substituting Bob’s Red Mill GF AP Baking Flour 1:1. The dough/batter is definitely much looser with the GF flour. The first time I made them I compensated by adding more flour until the dough was stiff enough to roll; they were a little dry – kind of a shortbread texture, almost. Leaving them a little gooier makes for more moist, chewy cookies. I still usually have to add a tablespoon or two more flour. They do spread a lot more with the GF flour, so the fact that the batter is too loose to roll isn’t a problem. They work just fine as drop cookies.

You’re my hero. As a new vegan who loves to bake, I was worried that I would never have “real” baked goods again. I just made these and LOVE them and can’t wait to try more recipes on this site.
Even the finicky, non-vegan husband approves 😀

So, I tried to bake these for a vegan bake sale, followed the recipe exactly (except subbed cornstarch for tapioca flour) and they wouldn’t form. The dough never got hard enough to form into balls, so I had to spoon them out onto a cookie sheet. I kept them in the oven for well over 15 minutes, and they still turned out like cookie dough. Did I miss something? Is my browser not showing the recipe correctly? The only thing I can think of is it’s supposed to be 1 1/2 c brown sugar and 1 1/4 c sugar instead of just 1/2 c and 1/4 c… but I’d hate to waste all those ingredients if those turn out disastrous as well. Help please!!

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These come out a bit too oily for me too, and a bit too underbaked in the middle. What I found works great for me is leaving them on a paper towel overnight, after they’ve cooled. In the morning the towel has soaked up the excess oil and they’ve firmed up a bit.

[…] to give up so I gave it another try and …SUCCESS! The recipe is from The Post Punk Kitchen (recipe here). I substituted carob chips for the chocolate chips and they tasted amazing. They also look pretty […]

Oooooweeeee! This is sure to warm this little hearth of mine. Best of all, the kids will be coming up this weekend with their paps and noddys, which should make this truly one to celebrate. Vegans win again. FIENDS!

Made these about 30 minutes ago!
They are so delicious but they spread a LOT more thatn i expected them too. My dough was a bit moist so maybe i should have added some more flour to it and that could have been the factor, also i felt like while i was forming them that the dough was a bit oily? My chocolate chips weren’t mixing in how normal cookies do, they seemed to have an olily cover and fall out. Has anyone else ran into this problem? Im guessing the way to fix it would just to add some more flour next time.

But other than that they don’t even taste like vegan cookies! Im going to give them to my friends to try without telling them they are vegan (hehe) and see what they think.
Thanks for the wonderful recipe!

I made these last night following the recipe to a T and much like what most people said, my cookies came out a bit on the oily side. I had a feeling they would since the batter did seem more moist than it should, and I had to spoon them out instead of roll them. They still came out good and some people may actually prefer their cookies on the dough-y side (my boyfriend loved them) but with new recipes I always make a test batch when it comes to baking. This morning, I made them again following the recipe almost exactly again, except this time I only used 1/3 cup oil instead of 2/3 and I baked them for 10 minutes instead of 9 but I watched them every second after 8 minutes. They came out PERFECT and almost exactly like the picture. Very pleased with this recipe as it is very easy and quick!

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These are hands down, the BEST cookies I’ve ever eaten/made. I really want to send some to my sister in Virginia (I live in Texas). Whenever I make them, they’re gone immediately so I have no idea how long they last… will they make it on a 3-4 mailing adventure?

mine turned out perfectly! i used robin hood, unbleached all purpose flour and chocolate almond milk! also added chopped hazelnuts, caramel chips and coconut flakes! the rest stayed the same! thanks for the recipe!

I made these yesterday, and I am so grateful that you gave us this recipe, Isa Chandra. The only modifications I made were to put in 1/3c brown sugar, and to create 9 gigantic cookies which took about 13 minutes to bake. They were rich and delicious, and came together in no time. Thanks so much for putting together a recipe for us that’s really simple to make and lovely to eat. Peace out!

I had the greasy oozy not cooking problem with my first pan, but he second pan turned out just right. I did the recipe as written. Maybe there could be a note to rest the dough for us beginners?
Oh how I love being able to share the dough with my kiddo and not a tinge of worry though! And they are yummy, thanks.

Awesome recipe, thanks! Made a version with only 1/2 cup chocolate chips an added 1/2 cup shredded coconut and 1Tbsp ground ginger, they came out great. I wanted to bake for a crowd with a variety of dietary preferences and this recipie let me be really flexible.

I had been CRAVING chocolate chip cookies since I went vegan, and I finally tried this recipe! I made another recipe from another website that turned out terribly last week, but this one was great. I used coconut oil, and yes, it was too oily. But after I added a bit more flour, they turned out fantastic (especially with a glass of almond milk)!

Next time, I’ll use half the oil, and maybe I’ll try another time with peanut butter instead of oil. Thank you for my current sugar high!

I just made these and they turned out delicious! However, the dough was quite runny before I put them in the oven. I added a few extra tablespoons of flour to thicken up the dough, and that seemed to work just fine. I also used potato starch instead of tapioca flour, and that also worked well! Yumm!

These cookies turned out beautifully. I didn’t have enough canola oil so I had to use 1/3 cup canola and 1/3 cup soy free earth balance. I also subbed the tapioca out for arrow root.

For those that had oily cookies that spread too much – I always refrigerate or freeze my chocolate chip cookies for about 10 minutes so they are very cold when they enter the oven. Helps prevent overspreading a lot!!

“These are the best cookies I have ever eaten.” -my (future vegan) gf as she ate her birthday cookies
“These are the best cookies I have ever had!” -my vegan sister
Isa, your creation of these cookies embody simplicity and perfection. Screw earth balance, long live these perfect vegan chocolate chip cookies. These will be my new go-to for everyone, every time. Classic.

I used melted coconut oil (because I have a ton of it) and cornstarch instead of tapioca flour (because I have a ton of it) and it worked out beautifully.

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THEY ARE SO CHEWY! Even HOURS after they come out of the oven. Which is wonderful, I love it. I hate when cookies harden up (BLECH! >:P)
No one believed that I made them. They were convinced that they were store bought haha.

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I can’t even handle how good these are. There’s literally no flavor or texture difference between these and the dairy-containing version. The dough is even delicious, which is important, because what kind of depraved lunatic bakes cookies without tasting the dough?

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Just tried these and after a massive fail at trying to turn minute tapioca into tapioca flour, I substituted for cornstarch. The result – classic chocolate chip cookie perfection! Thank you!! My non-vegan friends are eating the whole batch as I type this…

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Hi! I don’t normally write comments but I have to say this is the best AND easiest recipe for great tasting and soft chocolate chip cookies. Thank you for sharing it! And for those that are wondering about the tapioca flour, it is the same as tapioca starch.

I just made these cookies and came out delicious!!!! The only thing I did wrong is that I didn’t keep the gap between each cookie big enough so they came out one big cookie but then I cut them with a pizza roller into square and they looked great and different and was gone in less then ten minutes 🙂 Thank you Isa!!! You and your recipes rock!

[…] you have laying around that might taste good in a cookie. In fact, this recipe is adapted from Isa Chandra’s chocolate chip cookie recipe, which is a real powerhouse. I’ve made several hundred of those and never experienced a bad […]

These work so well! I’m really glad to find a simple alternative to eggs/butter – I use half quantities of cornflour rather than tapioca flour and it works fine. Also been experimenting with different flavours – apple and cinnamon is amazing.

To make them, flatten a scoop of chocolate chip cookie dough, put an Oreo on top, flatten another scoop of dough on top, and use extra dough to coat the sides until there’s a thin layer all around. This dough recipe coats 13 Double Stuf Oreos. The finished cookies are huge.

I saw what someone else said about making the dough and chilling it 72 hours ahead of time to prevent spreading and it worked like a charm.

It’s important to keep the dough cold so it’s easier to work with coating the Oreos. I put it in the freezer in between batches (only 6 coated Oreos fit on a baking sheet because they’re big and they spread a bit) so that it didn’t stick to my fingers as much when coating the next batch of Oreos.

I should have used less chocolate chips because I kept using more dough to cover the Oreos and ended up with a small amount of dough and a lot of extra chocolate chips. So maybe a 1/2 cup instead of 3/4.

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I have been making these and throwing in some dried cranberries. I was making the ones from Vegan With a Vengeance but that recipe says “there’s nothing healthy about these”. But oh my are they good. So I save that recipe for Fat Girl Fridays and holiday cookie trays and this one is for every other day of the year.

Isa, I know you’ve heard this before from a thousand people but I’m going to say it anyway, this recipe is PERFECT! And so is the pancake recipe. I made this cookies bunch of times and they came out chewy and crispy and delicious. Thanks!!!
BTW, I did bake them some extra four minutes…

Put a little more flour in the batter and baked them for a few minutes longer than 6 minutes, since they felt too soft but they crisp up afterwards (I am not a very routined cookie-maker)…
will definitely make again and follow the recipe more precisely